Beef Carpaccio with Arugula and Parmesan
This recipe for beef carpaccio with arugula and parmesan is from episode 12 of This Food That Wine.
Wine Suggestion: Valpolicella
Yield: 6 appetizer portions
Ingredients
- 3 oz Beef Sirloin, bright red and sliced paper thin (by your butcher) (90 g)
- 1 cup fresh arugula, washed and dried (250ml)
- 2 oz /small wedge of good quality Parmesan cheese (60g)
- 1 tablespoon extra virgin olive oil (15ml)
- Salt and freshly ground pepper to taste
- 4 Lemon wedges
Directions
- Use a vegetable peeler to make thin shavings of Parmesan and set them aside.
- Lay a circle of arugula on a platter. Top each piece of arugula with one slice of the beef Carpaccio. Top the beef with one slice of the Parmesan. Drizzle all over with the olive oil and sprinkle with salt and pepper.
- Serve immediately with lemon wedges on the side.
Pairing Notes
Description: Valpolicella is a light, fruity red wine from the Valpolicella region in Italy, made from a blend of 3 indigenous Italian grape varieties – Rondinella, Corvina, and Molinara. It is light in body, low in tannin, and has aromas and flavours of tart red cherry with herbaceous and spicy notes.
Pairing: Beef carpaccio has a very delicate texture, and the Valpolicella is light in body so it’s not overpowering – they balance each other. The acidity in the wine works well with the arugula, and the wine has enough flavour and body to complement the rich, salty cheese and meaty flavour of the beef.
Wine Suggestion: Lamberti Valpolicella Classico DOC (Veneto, Italy)
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